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One-Pan Roast Turkey Breast


  • 1 lemon
  • 6 tbsp butter, at room temp.
  • 4 cloves garlic, crushed with press
  • 2 tbsp Dijon mustard
  • 2 2 lb turkey-breast halves, deboned
  • 1 lb medium shallots, halved lengthwise (left in their skins)
  • 1 tsp olive oil
  • 1 lb small purple potatoes (about 8), scrubbed and halved lengthwise
  • 12 oz small parsnips (about 4), trimmed, scrubbed and halved lengthwise
  • 1 lb small thin carrots (about 12), trimmed and scrubbed


  • Heat oven to 425°F. With vegetable peeler, remove 6 strips lemon zest, avoiding white pith; thinly slice crosswise. In small bowl, combine butter, garlic, mustard, lemon zest and 1/2 teaspoon each salt and pepper; set aside.
  • Remove skin from turkey-breast halves and set aside. Rub butter mixture all over turkey breasts. Place one breast half on top of the other, arranging so 1 thick side and 1 thin side are sandwiched together. Wrap breasts in skin and tie with butcher's twine to form log shape.
  • On large rimmed baking sheet, toss shallots with oil and 1/4 teaspoon each salt and pepper. Arrange them in center of sheet and place turkey on top. Roast 60 minutes.
  • Remove from oven and transfer turkey to cutting board. Add potatoes, carrots and parsnips to baking sheet and toss with shallots and 1/2 teaspoon each salt and pepper; arrange in even layer. Place turkey on top of vegetables and roast until turkey registers 160°F on instant-read thermometer and vegetables are golden brown and tender, 35 to 45 minutes more (remove vegetables that are done before turkey).
  • Transfer turkey to clean cutting board and let rest at least 10 minutes before slicing. Serve with pan juices and vegetables.
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